Fruits That Start With G: Ultimate List Of 20+ Fruit

In my latest exploration of the fruit alphabet, I delve into the gorgeous fruits that start with the letter G. From the tropically renowned guava to the lesser-known but equally fascinating grumichama, the variety is absolutely stunning.

Did you know that many of these fruits not only tantalize your taste buds but are also packed with health benefits? Take goji berries, often celebrated for their tart flavor AND nutritional value. Or maybe you’re looking for a refreshing snack like gala apples and green anjou pears, which are also a good source of dietary fiber.

So, without further ado, let’s explore all of the fabulous fruits beginning with G, and discover their unique characteristics.

Gac fruit

Gac fruit, also known as baby jackfruit, spiny bitter gourd, or sweet gourd, is a tropical fruit identified scientifically as Momordica cochinchinensis. It originated in Southeast Asia and is mostly cultivated in Vietnam and other parts of the region.

The fruit is distinctive in appearance, featuring a round shape with spiny skin and typically grows larger than a grapefruit. When ripe, the skin of the gac fruit turns a bright orange-red color. The interior of the fruit contains rich, red pulp surrounding black seeds.

In terms of taste, the gac fruit’s flesh is mildly sweet and has a creamy texture. Due to its subtle flavor, it is often mixed with other foods rather than eaten alone.

Culinary uses of gac fruit include incorporation into traditional Asian dishes, particularly during festive occasions. The pulp is commonly used to color and enrich rice dishes, and it is also added to desserts for its color and nutrient content.

Gala apple

The gala apple, a cultivar of Malus domestica, was first developed in New Zealand in the 1930s from a cross between Kidd’s Orange Red and Golden Delicious apples. It is now one of the most extensively cultivated apple varieties worldwide.

Gala apples are characterized by a round shape and a relatively small size. The smooth skin is also thin, featuring a bright red color with yellow and orange stripes. The flesh of the Gala apple is crisp, juicy, and creamy yellow in color, with a sweet flavor that has subtle hints of vanilla.

Culinary uses for Gala apples are varied. They are excellent for eating fresh due to their sweet taste and crisp texture. Gala apples are also popular in salads, as their sweetness complements savory dishes well. Moreover, they hold up well when cooked, making them suitable for baking in pies and tarts or using in sauces.

Galia melon

Galia melon, scientifically termed Cucumis melo var. reticulatus ‘Galia’, is a hybrid melon originating from Israel in the 1970s. This variety is a cross between the green-fleshed honeydew and the netted-skinned cantaloupe.

The exterior of a galia melon is characterized by its net-like, rough skin and golden-yellow color when ripe. Inside, the pale green flesh is soft and juicy.

Galia melons are celebrated for their sweet and spicy aroma, with a flavor that combines elements of cantaloupe and honeydew melons.

Culinary applications for Galia melons include fresh fruit salads, smoothies, and as a healthy snack. These melons are also used in savory dishes, pairing well with feta or cottage cheese.

Gamboge fruit

The gamboge fruit, also referred to as false mangosteen or yellow mangosteen, comes from a tree native to India and Southeast Asia. The scientific name for this species is Garcinia xanthochymus.

Gamboge fruits are round and typically yellow when ripe. It has a thick skin encasing juicy, tart flesh. The taste is often described as sour with a hint of sweetness, reminiscent of a lemon.

Genip fruit

Genip fruit, known scientifically as Melicoccus bijugatus, is commonly referred to as Spanish lime, mamoncillo, quenepa, or guinep. It originates from the tropical regions of the Americas, particularly prevalent in the Caribbean and Central America.

The fruits, genips, are small, round, and encased in a thin, green, leathery skin. Inside, the juicy pulp is bright orange and fibrous. It clings tightly around a large seed. It is tart and somewhat sweet, reminiscent of a lime mixed with lychee.

Culinary uses of genip fruits include eating fresh by cracking the skin and sucking the pulp from the seed. They are also used in making beverages, jams, and desserts. The refreshing taste makes them a popular choice for summer treats in the regions where they are grown.

Giant granadilla

The giant granadilla, scientifically known as Passiflora quadrangularis, is recognized as the largest fruit of the passionflower species. Originating from South America, this fruit is also commonly referred to as barbadine, grenadine, giant tumbo, or badea.

The fruit is notable for its size, with a length that can reach up to 12 inches! Its exterior is smooth with a light green color that turns slightly yellow when ripe. The interior of the giant granadilla is filled with a soft, juicy pulp and encases numerous small, hard seeds.

The taste of giant granadilla is often compared to a blend of banana and passion fruit, featuring a sweet and mildly tart flavor. This makes it highly versatile in culinary applications.

Giant granadillas are primarily consumed fresh but can also be used in making juices, desserts, and smoothies. Their aromatic and flavorful pulp enhances the taste profiles of various dishes.

Giant lau lau

The giant lau lau is scientifically known as Eugenia megacarpum.

Not a lot of information is available on the giant lau lau fruit. One report states that the plant is native to New Guinea and the Pacific, whereas all other reports I found, say that the plant comes from China, Bangladesh, and the Malay Peninsular.

The large, crunchy fruit is bright red with a subtle apple-like flavor similar to the Malay apple (Syzygium malaccense).

In terms of culinary use, the giant lau lau fruit is edible and can be eaten fresh, although they can be a bit bland.

Goji berry

The goji berry, also known as wolfberry, is recognized scientifically as Lycium barbarum. Native to Asia, particularly China, these berries are cultivated extensively in the region.

Goji berries are small, typically red or orange, with a slightly elongated shape. Their taste is mildly sweet and tangy, often described as a cross between a cherry and a cranberry.

Culinary uses of goji berries are diverse. They are commonly dried and used in herbal teas, soups, and stews. Fresh or dried goji berries are also incorporated into various snacks and breakfast dishes such as granola and oatmeal.

Golden delicious apple

The golden delicious apple, scientifically named Malus domestica ‘Golden Delicious’, is a popular apple cultivar that originated in West Virginia, USA. It is characterized by its bright yellow to golden skin, occasionally tinged with green.

These golden apples are prized for their sweet, mild flavor and crisp, juicy texture.

They are known for their versatility in the kitchen. Golden delicious apples hold their shape well when cooked, making them ideal for pies, tarts, and other baked goods. They are excellent for eating fresh and used in salads due to their sweetness and minimal browning when sliced. This apple variety is often favored for making sauces and apple butter because of its natural sweetness, reducing the need for added sugar.

Golden kiwi

The golden kiwi, scientifically known as Actinidia chinensis, is a variety derived from the more common kiwi fruit. Originating in China, this fruit was further developed in New Zealand. Golden kiwis are characterized by their smooth, bronze skin and a beak-like top.

The inside flesh of the golden kiwi is bright yellow with a tropical sweet taste and a hint of tanginess, contrasting with the more acidic green kiwi. The texture is soft with small, black edible seeds.

Golden kiwis are eaten fresh or used in culinary applications such as fruit salads, desserts, and smoothies. They are particularly favored for their vibrant color and sweeter flavor profile, making them a visually appealing addition to fruit platters and tart fillings.

Gooseberry

The gooseberry is a fruit-bearing shrub originating from Europe, northwestern Africa, and southwestern Asia (scientific name: Ribes uva-crispa). Its common names include European gooseberry and common gooseberry.

The fruit of the gooseberry shrub is small, spherical, and typically green, although some varieties can be red or purple. The skin of the gooseberry is veined and may be smooth or hairy. Gooseberries have a tart, tangy flavor which can vary in sweetness depending on the ripeness and variety.

Culinary uses of gooseberries are diverse. They are often used in desserts such as pies, fools, and crumbles. Gooseberries also make excellent preserves, jellies, and sauces, which can accompany meats or be used as a flavoring for beverages and desserts.

Gorham pear

The Gorham pear, scientifically known as Pyrus communis ‘Gorham’, is a cultivar developed in the United States, originating from Gorham, Maine. Its history dates back to the early 19th century.

These pears are characterized by their cone-like shape and brownish-green skin that ripens into a beautiful yellow hue, often with rough patches. When sliced open, you’ll find crisp white flesh with a small seed section at the center.

The pears are sweet, soft, and juicy, with a creamy mouthfeel, making them ideal for various culinary uses. Despite not being as widely recognized as other pear varieties, Gorham pears are popular for their teardrop shape, sweetness, juiciness, and dense, soft flesh that almost melts in your mouth.

Goumi berry

Goumi berry, scientifically known as Elaeagnus multiflora, is a small, bright red fruit native to China, Korea, and Japan. It is sometimes called cherry silverberry, cherry elaeagnus, natsugumior, or simply goumi.

The fruits are oval-shaped and feature a speckled skin. Goumi berries have a tart-sweet flavor with a slightly astringent aftertaste, making them similar to sour cherries in taste profile.

In culinary use, goumi berries are versatile. They can be used fresh in fruit salads or cooked in jams and sauces. The berries are also suitable for baking in pies and tarts, adding a unique flavor to traditional recipes.

Governor’s plum

The governor’s plum, scientifically known as Flacourtia indica, is a species of fruit-bearing tree native to Africa and Asia. It is also commonly referred to as Madagascar plum, Indian plum, or ramontchi.

The round fruit looks like a small plum and matures to a rich red or purple color. The skin of the governor’s plum is slightly tough, encasing a juicy, fibrous pulp. Its flavor is distinctly tart when raw, becoming sweeter and more palatable as it ripens.

Governor’s plums are often used in the preparation of jams, jellies, and preserves due to their high pectin content. In addition, governor’s plums is used in various sauces and as flavoring agents in desserts. These fruits are occasionally eaten fresh when fully ripe, although their tartness makes them more suitable for cooking.

Granadilla

Granadilla, bearing the scientific name Passiflora ligularis, is a type of passion fruit native to the Andes Mountains in South America. It is characterized by its round shape and hard, orange exterior.

The inside of the granadilla contains a grayish-white pulp with black seeds; the pulp is gelatinous and sweet with a slightly tangy flavor.

The taste of granadilla is similar to a milder version of its relative, the purple passion fruit.

Due to its sweet, aromatic flavor, granadilla is primarily consumed fresh. It can be eaten by cutting the fruit in half and scooping out the pulp. Additionally, the pulp and seeds are popularly used as toppings for yogurt, ice cream, and fruit salads, or blended into smoothies and juices.

Grand nain banana

The grand nain banana, scientifically known as Musa acuminata ‘Grand Nain’, is a cultivar of the common banana. Originating from Central America, this variety has become one of the most commercially cultivated bananas, particularly known under the brand name “Chiquita”.

Grand nain bananas are characterized by their relatively short, stout appearance and bright yellow skin when ripe. The flesh is soft, creamy, and sweet, making it highly favored for direct consumption.

These bananas are primarily eaten fresh. But, they’re also used in desserts such as banana bread and banana pudding due to their sweet flavor and smooth texture.

Granny Smith apple

The Granny Smith apple, scientifically known as Malus domestica ‘Granny Smith’, is an apple cultivar that originated in Australia in 1868. The apple was named after Maria Ann Smith, who propagated the cultivar from a chance seedling.

Granny Smith apples are easily recognizable by their bright green skin, which is often accompanied by a slight white luster. The flesh is hard, with a crisp texture and a tart flavor that becomes slightly sweeter as it matures.

In culinary contexts, these green apples are highly valued for their robust flavor and firm texture. They are widely used in baking, particularly in pies and tarts, as they hold their shape well and provide an acidic contrast to sweeter ingredients. These apples are also popular in salads and slaws, where their tartness complements other flavors. Additionally, Granny Smith apples are commonly used in making cider and apple sauce.

Grape

Grapes, classified scientifically under the genus Vitis, encompass numerous species and cultivars around the world. The most commonly cultivated species is Vitis vinifera, known for producing the majority of the world’s wine and table grapes.

Originating from regions across Europe and Asia, grapes have been cultivated for thousands of years, adapting to various climates and terrains. The fruit manifests in clusters of round berries, varying in size, and can range in color from green and yellow to red and purple.

Taste profiles of grapes vary widely but are generally characterized by a balance of sweetness and acidity, making them highly versatile in both culinary and beverage applications.

Grapes are eaten fresh, used in making wine, and also serve as key ingredients in jellies, jams, and juices. Dried grapes, known as raisins, are popular in baking and snacking.

Grapefruit

Grapefruit, scientifically known as Citrus × paradisi, is a citrus fruit thought to have originated from a cross between the pomelo and the orange. This fruit is typically large, with a diameter ranging from four to six inches, and has a rounded shape. The skin varies in color from yellow to pink and red, and the flesh inside is segmented and can be white, pink, or red, depending on the variety.

The fruits are known for their bitter and somewhat sour taste, yet they possess an underlying sweetness. The strong, tart flavor and aromatic qualities make grapefruit a distinctive member of the citrus family.

In culinary contexts, grapefruits are often eaten fresh, either halved and eaten with a spoon or segmented into salads. Grapefruit juice is commonly used in beverages, dressings, and marinades. Additionally, grapefruit zest and peel are used to infuse flavor into desserts and other dishes.

Grapple fruit

The grapple fruit is not a hybrid fruit. Instead, this apple, originating from the United States, is externally flavored.

Fuji or Gala apples are soaked in a concentrated grape flavor (methyl anthranilate) diluted with water. This infuses the grape flavor into the flesh of the apple.

The appearance of grapple fruits resembles that of a standard apple (which they are), with a uniquely sweet grape-like flavor.

Greek fig

The Greek fig, scientifically known as Ficus carica, is native to the Mediterranean region. It is commonly referred to simply as the fig. This type of fig is particularly famous in Greece, where it thrives in the warm climate.

The fruit of the Greek fig tree is usually large with skin ranging from green to purple. The inside is filled with a red or amber pulp that is sweet and slightly chewy in texture. The taste is rich and decadently sweet, making it highly prized in culinary circles.

Greek figs are often eaten fresh, dried, or preserved. They are frequently used in desserts, such as cakes and tarts, and are also a traditional component in savory dishes, including salads and cheese plates. The dried versions are a staple in many Mediterranean and Middle Eastern cuisines.

Green anjou pear

Green Anjou pears are a variety of European pear (Pyrus communis). Originating from the Anjou region in France, they are also known simply as Anjou pears.

These pears are recognized by their short, stout body and bright green skin, which remains green even when ripe. The flesh inside is white, soft, and juicy, offering a mildly sweet and subtly tangy flavor.

Green Anjou pears are eaten fresh, often incorporated into salads for a crisp texture, or used as a sweet counterbalance in cheese platters. Their firmness when raw makes them excellent for baking, cooking, or poaching, maintaining their shape and providing a gentle, sweet flavor to dishes such as pies, crumbles, and savory meat dishes.

These pears can also be canned or preserved, extending their usability beyond the fresh season.

Greengage plum

The greengage plum, scientifically known as Prunus domestica subsp. italica, is a type of European plum. It is also known simply as greengage.

Originating from France, the greengage fruit is noted for its round shape and small to medium size. The skin of this fruit is typically green, sometimes with a slight yellowish hue when fully ripe. The flesh is very sweet, contrasting with the tartness typical of many other plums.

Greengage plums are prized in culinary circles for their sweetness and texture. They are excellent for eating fresh and are also widely used in desserts, jams, and preserves. Their high sugar content enhances flavor in baked goods and sauces.

Grewia asiatica

Grewia asiatica, commonly known as phalsa or falsa, is a species native to South Asia, particularly flourishing in India and Pakistan. The shrub is recognized for its small, dark purple fruits that resemble blueberries in appearance but are tart in flavor.

These fruits are eaten both fresh and in processed forms, such as juices and sherbets. Due to their refreshing acidity, they are particularly favored in hot climates for their cooling effect. In culinary practices, they are sometimes used to prepare jams and desserts.

Ground cherry

Ground cherry, scientifically referred to as Physalis peruviana, is also commonly known as Cape gooseberry or goldenberry. This plant is indigenous to South America but has been cultivated in various regions worldwide.

The fruits, ground cherries, are encased in a papery husk and are small, round, and golden when ripe. They offer a sweet-tart flavor that is reminiscent of a blend between tomatoes and pineapples.

Culinary uses of ground cherries are diverse. They are consumed both fresh and cooked, featuring prominently in salads, desserts, jams, and sauces. The unique taste of ground cherries makes them a favored ingredient in innovative culinary creations.

Ground plum

The ground plum (scientific name: Astragalus crassicarpus), is native to North America, predominantly found in the prairie regions of the United States. Commonly referred to as buffalo pea, buffalo plum, or prairie ground plum, this plant belongs to the legume family.

The fruits of the ground plum are small, round legumes resembling plums in shape, hence the name. They are typically green to yellow in color. The taste of ground plums is mildly sweet with a slightly nutty flavor, which makes them suitable for fresh consumption when young.

Culinarily, ground plums are sometimes used in salads or cooked as a vegetable side dish. They are less commonly utilized in mainstream cooking but are appreciated in local cuisines where they grow naturally.

Grumichama

The grumichama fruit, scientifically named Eugenia brasiliensis, originates from Brazil. This fruit belongs to the Myrtaceae family, commonly known as the Brazil cherry, or Brazilian cherry.

Grumichamas are small, round fruits with a deep purple to black skin when ripe. The juicy flesh of the grumichama is sweet, resembling the taste and texture of cherries.

Typically consumed fresh, grumichamas can also be used in jellies, jams, and desserts. Their vibrant color and sweet flavor make them a popular choice for culinary applications that require a visual and taste appeal.

Guanabana

Guanabana, scientifically known as Annona muricata, is commonly referred to as soursop. This fruit is native to the tropical regions of the Americas and the Caribbean.

The guanabana fruit is covered with a spiky, dark green rind and contains a soft, white pulp. Each fruit typically weighs between four and 11 pounds. The taste of guanabana pulp is often described as a combination of strawberry and pineapple, with hints of sour citrus flavor notes.

In culinary contexts, guanabana is frequently used in beverages, ice creams, and desserts. The pulp is also popularly blended into smoothies and used to make fruit preserves.

Guarana

Guarana, with the scientific name Paullinia cupana, is a climbing plant native to the Amazon basin and especially common in Brazil.

The fruit is characterized by its reddish-brown color and contains seeds that are the main source of commercial use. The seeds are dark brown, resembling coffee beans, and are known for their bitter taste. Due to their high caffeine content, guarana seeds are primarily used as a stimulant in energy drinks and dietary supplements.

In addition to its use in beverages, guarana is also incorporated into various snacks and confectioneries. Its powder form is utilized in herbal teas and as a flavoring agent in baked goods.

Guava

Guava, classified scientifically as Psidium guajava, is believed to have originated in Central America. This fruit is now cultivated in many tropical and subtropical regions around the globe.

A guava fruit is roughly the size of a baseball, with a greenish-yellow skin that turns bright yellow when ripe. The flesh inside can vary from white to pink, depending on the variety. Guavas are known for their sweet and slightly tart flavor, often described as a cross between a strawberry and a pear.

The fruits are commonly eaten raw but are also extensively used in culinary preparations. Guavas are popular in jellies, jams, preserves, and juices. Additionally, they are incorporated into desserts, salads, and savory dishes, where their unique flavor complements other ingredients.